These little golden gems are easy peasy to put together and taste delicious.
Sweetness is derived from banana and just a smidgen of maple syrup. No need for any more!
Buckwheat boasts an impressive nutritional profile, delivering a rich supply of flavonoids (rutin and quercetin) that act as antioxidants and support cardiovascular health.
If I can get my hands on some sprouted buckwheat flour, then it’s a bonus; otherwise, good old straight-up buckwheat flour does the job just fine.
The batter will keep in the fridge for up to 2 days. If it thickens, just add a little more coconut milk or water.
Finally, you could also use ghee for panfrying. Ghee is clarified butter, meaning that all the milk solids have been removed, leaving behind a pure, nourishing and stable fat. Those very sensitive to dairy, stick to coconut oil.
- 1 cup buckwheat flour (sprouted if available)
- 1/2 teaspoon aluminium-free baking soda
- 2 teaspoons aluminium-free baking powder
- A pinch of sea salt
- 1 1/2 full fat coconut milk
- 1 ripe banana
- 1/2 teaspoon vanilla essence
- 2 teaspoons cold pressed macadamia oil
- 2 teaspoons maple syrup
- 1 organic egg
- Coconut oil for panfrying
- Place all ingredients except for the coconut oil in a food processor and process until a smooth batter is formed.
- Heat a little coconut oil in a non-stick frying pan. Pour approximately 1/3 cup of batter onto the hot pan. Cook for 3 minutes (or until pancake can be flipped) and then 1-2 minutes on the other side.
- Add more coconut oil as needed to make the rest of the pancakes.
- Your choice of fresh fruit, coarsely chopped nuts, coconut yoghurt or sheep’s yoghurt (if no issue with dairy), a drizzle of maple syrup
- Nut spread, sliced banana and maple syrup
- Your call!
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